FISH SALAD FOR TWENTY PEOPLE
This classic fish salad recipe, perfect for a crowd, offers a refreshing and satisfying meal with simple ingredients. Flaky halibut is combined with hard-boiled eggs and your choice of pickles or celery for a delightful texture contrast. Served on crisp lettuce leaves with a creamy mayonnaise dressing, this dish is a comforting and flavorful choice for any gathering.
Ingredients
- 4 pounds Halibut
- 6 count Eggs
- 1 pint Pickles or Chow-Chow
- 1 cup Celery (Quantity estimated (not specified in original recipe))
- 20 count Lettuce leaves (Quantity estimated (not specified in original recipe))
- 1 pint Mayonnaise
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Instructions
- 1Boil the halibut until cooked through, approximately 20-25 minutes. Let cool, then shred the fish into bite-sized pieces.
- 2Chop the hard-boiled eggs. If using, chop the pickles or chow-chow. Alternatively, finely cut the celery.
- 3In a large bowl, mix the shredded fish, chopped eggs, and pickles (or celery) until well combined. Serve the fish salad on lettuce leaves and top with mayonnaise dressing.
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